Homemade Puff Pastry Sausage Rolls
Indulge in the comfort of homemade sausage rolls with a flaky, buttery pastry enveloping a flavorful pork mince filling. The process of layering and folding the pastry creates a delightful texture that perfectly complements the savory herbs and spices in the filling. Baking to a golden perfection, these mini sausage rolls are ideal for gatherings, snacks, or as a treat for yourself. Enjoy the crispy, golden exterior and the juicy, well-seasoned interior of these delicious bites!
— Constant Cookbook
Ingredients
- 550g/1lb 4oz plain flour
- ¾ tsp salt
- 200ml/7fl oz cold water
- 2 tsp lemon juice
- 550g/1lb 4oz unsalted butter
- 2 tsp dried mixed herbs
- sea saltblack pepper
- 700g/1lb 9oz mince
- 1 tbsp Worcestershire sauce
- 1 tsp chopped fresh sage
- 1 tsp chopped fresh thyme
- 100g/3½oz breadcrumbs
- wash (1 free-range eggegg
Instructions
- For the pastry, place the flour and salt in a large mixing bowl. Add the water and lemon juice. Mix to combine and then tip out onto a floured work surface. Briefly knead to form a rough, but evenly combined, dough.
- Place the pastry in the fridge to rest for 1-2 hours.
- On a lightly floured work surface, roll the pastry out into a rectangle approximately 50x30cm/20x12in. Slice the butter and lay this over two-thirds of the dough. Fold the unbuttered dough third over the buttered one, then flip that over the remaining buttered third so that the butter is wrapped inside the dough. Take a rolling pin and lightly roll the upper surface of the dough to press out any air bubbles. Seal the edges with a sharp whack of the rolling pin.
- Give the pastry what is known as one single turn â fold the bottom third of the pastry up, then the top third down. Roll the pastry out towards the folded edges until it measures roughly 60x25cm/23x10in, then fold the pastry in by thirds again.
- Give the pastry a further two turns, without resting in between. Place the pastry on a plate, cover with cling film and transfer to the fridge to chill for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking paper.
- For the filling, in a bowl combine the dried herbs, salt and pepper, pork mince, Worcestershire sauce, sage and thyme. Stir, then add breadcrumbs. Mix well.
- Remove the pastry from the fridge and roll it into a fairly shallow rectangle at least 24cm/9½in long. If necessary, trim the edges to make a neat rectangle.
- Roll the meat into a long, thin sausage, approximately the same length as the pastry. (Donât make it too thick or the sausage will not cook.)
- Place the sausage on the pastry and roll the pastry around the sausage. Brush some egg wash on to seal the edge of the pastry. Trim any the excess pastry and discard.
- Cut the sausage roll into three equal parts, then divide each part into three or four mini sausage rolls. Brush with egg wash all over the top.
- Place the rolls on the lined baking tray and bake for 20 minutes, or until puffed and golden-brown.
Cook Time
1H
Prep Time
PT2H
Yield
Serves 9-12
Comments
No comments found.